Description
Delicious and nutritious protein cookies that combine creamy peanut butter, protein powder, oats, and natural sweeteners to create a satisfying snack or post-workout treat. These cookies are easy to make, packed with protein, and customizable with your favorite mix-ins like chocolate chips, nuts, or seeds.
Ingredients
Scale
Main Ingredients
- 1 cup creamy peanut butter (or almond butter)
- 1/2 cup protein powder (vanilla or chocolate)
- 1/2 cup old-fashioned oats (or oat flour)
- 1/4 cup honey or maple syrup
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Mix-ins
- 1/4 cup chocolate chips or chopped nuts
- 1 tablespoon chia seeds or flaxseeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the creamy peanut butter, honey, egg, and vanilla extract. Stir together until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the protein powder, oats, baking soda, and a pinch of salt to the wet mixture. Mix thoroughly until a uniform dough forms. If the dough seems too wet or dry, adjust by adding a bit more oats or protein powder to achieve the right consistency.
- Fold in Mix-ins: Gently fold in your choice of optional mix-ins, such as chocolate chips, chopped nuts, chia seeds, or flaxseeds, distributing them evenly throughout the dough.
- Scoop and Shape: Using a spoon, scoop 1 to 2 tablespoons of dough for each cookie. Roll the dough into balls and then flatten them gently onto the prepared baking sheet to form cookie shapes.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes. The edges should be set once done, but the cookies will firm up more as they cool.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Let them cool completely to achieve the best texture.
Notes
- For a nut-free version, substitute peanut/almond butter with sunflower seed butter.
- Adjust protein powder flavor (vanilla or chocolate) based on your preference to complement other mix-ins.
- Use maple syrup instead of honey for a vegan option (replace egg with flax egg for full vegan adaptation).
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Adding flaxseeds or chia seeds increases fiber and omega-3 content.